Antibacterial Screening of Some Newly Synthesized Cinnamo Hydroxamic Acids

Abstract

Newly synthesized cinnamo hydroxamic acids (CHA), N-methyl cinnamo hydroxamic acid (MCHA), N-benzyl cinnamo hydroxamic acid (N-BCHA), p-methyl benzyl cinnamo hydroxamic acid (p-CH₃BCHA) and p-chloro benzyl cinnamo hydroxamic acid (p-ClBCHA), were synthesized and characterized by ¹HNMR, IR spectroscopy and elemental analysis. These compounds are shows bacteristatic and bactericidal properties by the interaction of bacterial cell wall with two process bacterial cell wall synthesis inhibitors and disruption of protein synthesis. The bacterial cell growth zone of inhibition by these compounds (CHA, MCHA, N-BCHA, p-CH₃BCHA, p-ClBCHA) for Lactobacillus are 13 mm, 17 mm, 14 mm, 15 mm, 22 mm and for Escherichia coli are 14 mm, 16 mm, 19 mm, 12 mm, 20 mm, at 1000 ppm respectively. Detailed analysis shows that these compounds are good cell growth of inhibition by the study of antibacterial activity against Lactobacillus and Escherichia coli bacteria.

Keywords: Cinnamo hydroxamic acids, Antibacterial, Inhibition, Bacterial, Activity.